Vegan Tempeh & Blackbean Burgers.

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You can never have too many veggie burger options, and this one is for my people who need a good ol’ hit of plant-protein. This tempeh and blackbean burger is packed with plant-based protein and perfect for a weekly prep - just prep the burger patties and assemble on the day, or freeze them ahead of an upcoming busy working week. Alternatively, whip them up for the fam for an easy vegan meal that will leave guests impressed.

Serves: 5-6 | Total Cooking Time: 40 minutes

Ingredients

• 1 red onion, diced

• 3 garlic cloves, diced

• 200g portobello mushrooms, diced

• 400g tempeh, finely diced or crumbled

• 1 tbsp brown miso paste (roughly 20g)

• 1x 400g can blackbeans (240g when drained)

• 1/2 tsp ground cumin

• 1 tsp ground paprika

• 1 tbsp tamari or soy sauce

• 5-6 wholemeal burger buns

• 1 beef tomato, sliced

• Handful of lettuce

Instructions

1. Place a pan on medium heat and cook the garlic and onion for roughly 5 minutes, or until soft.

2. Add in the mushroom pieces and miso and mix well. Cook for a further 10 minutes, until the mushrooms have reduced in size and their liquid has dried up.

3. Next, add in the tempeh, crumbling it in your hands as you add it. Add in the blackbeans, cumin, tamari, and paprika here too. Cook for a further 10 minutes.

4. Once cooked, take a potato masher and mash the mixture in the pan as much as possible, to create a burger ‘meat’. You can also add this to a food processor if you have one to speed up the process. Be sure to leave the mixture slightly lumpy, to ensure the burgers have texture, but mashed-up enough so that they stick together well when cooking.

5. Remove the burger ‘meat’ from the pan and roll into 5-6 separate patties using the palms of your hands. Transfer the shaped patties either onto a frying pan or baking tray. If opting for the frying pan, fry the burgers for 5 minutes of each side. If you have the time and are opting for using the baking tray, cook your burgers for 15-20 minutes at 180ºC, fan, flipping at the half way mark.

6. Once cooked, transfer the burger patties onto your burger buns (feel free to lightly toast these) and layer with your lettuce and sliced beef tomatoes. Serve with a salad, or chunky chips and your choice of sauce, if desired.

7. You can keep these burgers in an airtight container for up to 5 days, or alternatively, freeze them for up to 1 month.

If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.